Pulpo a la Gallega

Pulpo a la Gallega is a traditional Galician dish featuring tender octopus served on a bed of creamy, low-carb cauliflower puree, drizzled with olive oil and sprinkled with paprika. This vibrant seafood dish combines the bold flavors of Spain with a healthy twist, perfect for seafood lovers.

Ingredients

• Octopus - 400 grams
• Cauliflower - 300 grams
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Sea salt - to taste
• Fresh parsley - 1 tablespoon, chopped
• Lemon - 1, cut into wedges

Steps

1. In a large pot, bring salted water to a boil. Add the octopus and cook for about 30 minutes until tender.
2. While the octopus is cooking, chop the cauliflower into florets and steam until soft, about 10-15 minutes.
3. Drain the cauliflower and blend it with 1 tablespoon of olive oil, salt to taste, until creamy and smooth.
4. Once the octopus is cooked, remove it from the pot and let it cool slightly. Slice the tentacles into bite-sized pieces.
5. On a serving plate, spread a generous layer of the cauliflower puree, then arrange the sliced octopus on top.
6. Drizzle with the remaining olive oil, sprinkle with smoked paprika and chopped parsley, and serve with lemon wedges on the side.

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in protein, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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